Tomato Egg Drop Soup

Servings: 6

Author: Maxine Sharf

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Tomato Egg Drop Soup

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Chinese tomato egg drop soup 🇨🇳 soothing, light and tangy from the tomatoes and vinegar ☺️✨ The perfect way to start off an Asian meal!

Ingredients

• 2 tsp Sesame Oil
• 4 Small Tomatoes or 2 Large, chopped in small chunks
• 6 Cups Chicken Stock
• 2 Tbsp Soy Sauce
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Cornstarch
• 2 Tbsp Water
• 3 Eggs
• 2 Stalks Scallion, sliced
• 1 Tbsp White Vinegar
• Cilantro, minced, for serving

Instructions

1. In a pot over medium high heat, saute the tomatoes in sesame oil until tender and partially broken down (3 min).
2. Add the chicken broth, soy sauce, salt and pepper and bring to a boil.
3. Mix the cornstarch with water and pour it into the pot.
4. Beat the eggs slightly (you want some of the white and yellow to still be separate); when the soup is boiling, stir in a circular motion to create a whirlpool and slowly drizzle in the eggs (this will create egg ribbons in the soup).
5. Add the scallions and vinegar, cook for 1-2 more minutes and turn off the heat; taste and adjust seasoning if needed.
6. Serve with fresh cilantro on top and enjoy!

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